Tropical Fruit Pavlova
Bring an exotic twist to your celebration with this Tropical Fruit Pavlova. With a crisp meringue base, fluffy whipped cream, and an array of vibrant tropical fruits like mango, passion fruit, and kiwi, this dessert offers a refreshing and visually captivating treat for any occasion.
Prep time: 20 minutesCook time: 1 hour 15 minutesServes: 8
Ingredients
4 large egg whites
1 cup granulated sugar
1 teaspoon cornstarch
1 teaspoon white vinegar
1 teaspoon vanilla extract
1 1/4 cups heavy whipping cream
2 tablespoons powdered sugar
1 ripe mango, peeled and sliced
2 passion fruits, pulp scooped
2 kiwis, peeled and sliced
1/2 cup sliced pineapple
Fresh mint leaves for garnish
Instructions
1. Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper.
2. In a clean, dry bowl, whisk the egg whites until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, and continue whisking until the mixture is glossy and stiff peaks form.
3. Gently fold in the cornstarch, white vinegar, and vanilla extract.
4. Spoon the meringue onto the prepared baking sheet, shaping it into a circle about 8 inches in diameter, with a slight depression in the center to hold the cream and fruit.
5. Bake the meringue in the preheated oven for 1 hour and 15 minutes. Turn off the oven and allow the meringue to cool completely inside the oven.
6. Whip the heavy cream with the powdered sugar until soft peaks form.
7. To assemble, spread the whipped cream over the cooled meringue. Top with slices of mango, passion fruit pulp, kiwi, and pineapple.
8. Garnish with fresh mint leaves. Serve immediately.
Storage
Store the pavlova in an airtight container in the refrigerator for up to 2 days. Consume within this time for optimal freshness.
Reheating
Pavlova is best enjoyed fresh and is not suitable for reheating.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
